Sage advice about herbs (+recipes)

Garden Green Risotto. Photo / Doug Sherring

What to do with an abundance of herbs now summer is at its end.

Although summer is technically over, it's still warm and my garden is overgrown with herbs. Sage is the biggest of the bunch, closely followed by basil. I'm not bragging, I'm just proud: this is the best herb garden I've ever had, and it's probably thanks to the long, hot summer, rather than my gardening skills. I've had no luck with mint, so have been stealing it by the bunchful from my mum, who has it growing like a weed. I've had some surprise successes though.

I inherited the sage when I moved in, so I can't claim credit for that one. I've been picking big bunches to put in vases or jars around the kitchen and house, as well as working on perfectly frying the leaves for eggs and pasta dishes.

It reminds me of the sage fried eggs at gorgeous Wellington cafe Nikau, although mine never taste as good as theirs. It also has been going with me in bunches alongside my sweet peas any time I visit someone.

My parsley and coriander went to seed pretty quickly, but the rainbow chard was a hit. I've used it constantly, either throwing the leaves in salads or chopping the stalks and leaves into pasta, risotto or a frittata.

I'd thought about it for a long time, but this summer I sprang into action and grew plants from seed. I had a couple of wooden crates already, bought some seed raising mix and simply sprinkled the seeds and watered them daily.

I was like an excitable kid watching them sprout each day and finally, after a few weeks, I had almost an entire crate of basil and lemon basil, with a few chives thrown in, plus a crate of wildflowers - cornflowers, ranunculus and a few others, all perfect for garnishing cocktails or cakes.

Enough about my gardening prowess. Fresh herbs, whether you've grown them, bought them or been gifted them, can transform a meal. Salads especially benefit hugely from a sprinkle of fresh herbs and they're great as the base of a dressing. This dressing uses avocado to make it creamy, a trick my friend Olivia taught me.

There are a few similarities in the recipes - the use of nuts and lemons, especially.

I was in Hawke's Bay a couple of weeks ago and called in to see my friend Ella who had a lemon-laden tree. I came back to Auckland with a huge bag and have loved throwing them into my late summer cooking. Leaving with homegrown gifts is the best.

So whether you're a seasoned gardener like my mum or my aunt or whether you're wanting to get started, herbs are a great gateway. Otherwise, beg your green-fingered friends and, as a last resort, the selection at most fresh markets or supermarkets is pretty good.

Try out Delaney's delicious recipes at bite.co.nz - links below

• Crispy Sage Duck Legs
• Coriander Pesto
• Garden Green Risotto
• Roasted Greens Salad With Creamy Herb Dressing